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Fresh Herb and Lemon Bulgur Pilaf

  • 6servings
  • 50minutes
  • 277calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 2 cup(s) chopped onion

  3. 1 clove(s) garlic , finely chopped

  4. 1 1/2 cup(s) bulgur , preferably medium or coarse (see Tips & Techniques)

  5. 1/2 teaspoon(s) ground turmeric

  6. 1/2 teaspoon(s) ground cumin

  7. 2 cup(s) vegetable broth or reduced-sodium chicken broth

  8. 1 1/2 cup(s) chopped carrot

  9. 2 teaspoon(s) grated or finely chopped fresh ginger

  10. 1 teaspoon(s) coarse salt

  11. 1/4 cup(s) lightly packed finely chopped fresh dill

  12. 1/4 cup(s) lightly packed finely chopped fresh mint

  13. 1/4 cup(s) lightly packed finely chopped flat-leaf parsley

  14. 3 tablespoon(s) lemon juice , or more to taste

  15. 1/2 cup(s) chopped walnuts , toasted (see Tip)

Instructions Jump to Ingredients ↑

  1. Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low, and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric, and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.

  2. Add broth, carrot, ginger, and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.

  3. Stir dill, mint, parsley, and lemon juice into the pilaf. Serve topped with walnuts.

  4. Carb Servings: 2 starch, 1 1/2 vegetable, 2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (25% dv), Magnesium (22% dv), Iron (15% dv).

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